Asparagus With Truffle Oil Vinaigrette

Ingredients

• 1 kg asparagus, washed and trimmed

Vinaigrette

• 2 tablespoons white truffle oil
• 1 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1/4 teaspoon fresh squeezed lemon juice
• 1/2 teaspoon coarse salt or sea salt
• black pepper

Directions

1. 1

   Vinaigrette:.

2. 2

   In a small bowl, whisk together all ingredients; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

3. 3

   Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook.

4. 4

   Remove from heat and refresh under cold water; drain well.

5. 5

   Toss asparagus with enough vinaigrette to lightly coat.

6. 6

   Arrange asparagus on serving platter or individual serving plates.